PROCESS FOR PREPARING A DIETARY BEVERAGE

A method of producing a dietary beverage from malt where the malt is mixed with boiling water in a ratio of approximately 1:7, it is boiled, fresh malt suspension is added in cool water in a ratio of approximately 1:7 where the ratio of the first solution to the added suspension is approximately 3:1...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SPACEK BOHUMIL CSC, MACHARACEK OLDRICH MUDR, ONDROUSEK STANISLAV CSC, KATZER JAROSLAV
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method of producing a dietary beverage from malt where the malt is mixed with boiling water in a ratio of approximately 1:7, it is boiled, fresh malt suspension is added in cool water in a ratio of approximately 1:7 where the ratio of the first solution to the added suspension is approximately 3:1, the temperature is modified to 70 to 88 degrees C, then it is left inactive for 5 to 15 minutes, then it is boiled for 5 to 15 minutes, the grains and muddy sediments are separated. Additives such as food acids, vitamins, etc can be added. The beverage is bottled and sterilised.